Pizza del Mare

We're not surprised that pizza tops the charts as one of
America's favorite foods. Americans eat approximately 100 acres of
pizza per day―or 350 slices per second. With all that dough,
the varieties are endless. But this summer, feed your craving our
way―topped with delicious (and healthy) seafood. Here are
four of our favorite recipes, plus tips for making the perfect
pie.

Grilled
Pizzettes with Smoked Salmon and CapersSummertime calls for lots of impromptu neighborhood
get-togethers. If you're tired of basic hamburgers and hot dogs,
add a new snack to the mix―grilled pizzas. These flavorful
treats cook in less than 5 minutes. Just top a thin crust with
Havarti cheese, smoked salmon, and salty capers, and you are
cookin' with gas (or charcoal, if you prefer). A squeeze of fresh
lemon juice adds just the right tartness.

Crab
and Spinach Alfredo PizzaWhen you're hungry for something different, don't dial your
local pizza delivery. Thaw some frozen bread dough and pile on your
own toppings. Warm, lump crabmeat and gooey cheese blend to form a
pizza that's rich and delicious. Pour a chilled glass of white wine
to enjoy while you wait.

Spicy
Crawfish and Andouille Pizza on French BreadIs this creation a Cajun feast or a pizza po'boy? Actually,
it's both. Since crawfish season is under way, we can't think of a
better way to enjoy this Louisiana favorite than on a pizza. And
while we still love traditional pizza dough, we wanted to shake
things up a bit―with French bread. Just top with Andouille
sausage, crawfish, and your favorite cheese. Each bite is a crusty,
cheesy, delicious mess―just the way we love it.

Anchovy
and White Bean PizzaAnchovies―you either love them or you hate them.
Traditionally, pizza connoisseurs added the small fish to "The
Works"―pies full of tomato sauce, mozzarella, meats, and
loads of veggies. But there's no works here. For our version, just
skip the rich tomato sauce in favor of olive oil, and trade
Parmesan for mozzarella. Then, add lemon juice, Northern beans,
and―if you dare―anchovies.

Great GrillingOn balmy days, the last thing we want to do is turn on the
oven. But we still need to eat, which is why the grill is our
favorite summer appliance! It's easy to grill a pizza―use
some olive oil to coat the rack and the dough. Cook the oiled side
of the crust for just a few minutes and then turn it, apply
toppings, and let it cook. To make things easier, try the ZaGrill
Pizza Cooker. We tried a recipe for
Grilled
Shrimp Pizza―with a very tasty result. Our pie had an
excellent smoky barbecue flavor, cooked evenly on both sides, and
didn't stick. For more information on the ZaGrill, visit
sahalie.com.

Bite by BiteWe've given you the basics on seafood pizza―now develop
some of your own recipies.

• When spreading sauce (or applying toppings), leave a
1-inch border so the crust will crisp.

• To prevent sogginess, thoroughly drain (and pat dry) any
topping that might add moisture. If your crusts are still soggy,
try prebaking the crust for about 8 minutes; then cool and add
toppings.

• Place the pizza pan on the lower rack closest to the
heat source so the bottom will brown before the toppings and cheese
overcook.

• For a crispier crust, slide pizza directly onto the oven
rack for the last 2 minutes of baking.

• Cool baked pizza on a wire rack for 2 to 3 minutes
before cutting to allow cooked cheese to set.

• For pizza that's just as good the next day―warm it
up in the oven (400º) or in a hot skillet on top of the
stove.